In The Kitchen

The REFB Kitchen Collective Program transforms donated ingredients into complex, nutritious, seasonal entrées for low-income seniors and families throughout Sonoma County. Under the leadership of our creative chef, Don Nolan, several groups of dedicated volunteers gather Monday through Friday to combine fresh produce, staple foods, proteins and whole grains, to create wholesome and delicious heat-and-serve meals for our low-income neighbors in need.

Kitchen Collective entrées help alleviate the challenges associated with preparing a healthy meal for those who have limited resources, disabilities, illness, lack of knowledge or understanding, or time or energy constraints due to overwhelming life circumstances.

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cauliflower-tots-20a Web boxThis month, Chef Don and his team of volunteer sous chefs are preparing Baked Cauliflower Tots!

 

 

 

 

 

 

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Baked Cauliflower Tots

A tip here is you can use old dried bread for the breadcrumbs, using your processor, grate the bread into a large bowl, then your cheese, onion then the cauliflower, add garlic salt and egg. Mix and shape.

We freeze the tots, dip into an egg wash and bread with crushed rice crispies. This step is not necessary but adds a nice crisp texture. 

Ingredients
Cauliflower Tots
  • 2 medium heads cauliflower cut into florets
  • 1/4 cup finely diced onion
  • 1 tsp garlic salt
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely ground breadcrumbs
  • 1 large egg
Cranberry Ketchup
  • 2 cups fresh or canned cranderries
  • 1/2 cup finely chopped red onion
  • 1 cup apple cider vinegar
  • 3 tbsp honey
  • 1 each orange juice and zest
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground cardamom
  • 1 pinch ground clove
  • 1/8 tsp salt
  • 1 pinch freshly ground pepper
Instructions
Cauliflower Tots
  1. Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray. 
  2. Bring a large pot of salted water to a boil. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes. Thoroughly drain the florets. Using the shred disk on a food processor Grate the cauliflower into rice shapes. 
  3. Measure out 3 packed cups of the cauliflower and add it to a large bowl. Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. (The mixture should be roughly the consistency of mashed potatoes.) Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape.

    Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart. 

  4. Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup, or better yet cranberry ketchup.
Cranberry Ketchup
  1. 1. Place the cranberries, onion and cider vinegar in a medium¬ size saucepan over medium heat. Bring to a boil. Reduce the heat and simmer until the cranberries are soft, about 5 minutes. Transfer the mixture to a food processor and process until smooth. Scrape the mixture back into the saucepan. 
  2. Stir in the honey, orange juice and zest, cinnamon, cardamom, clove, salt and pepper. Simmer until the mixture is thickened, about 20 minutes. Let cool. Store, tightly covered, in the refrigerator.

Chef’s Recipe Box

Find archived recipes here!

Interested in volunteering in the Kitchen Collective?

Click here to sign up!

Need food?

Call Food Connections at the REFB to find a distribution site in your community: 707-523-7903,
Monday through Friday, 9:00 am to 5:30 pm.

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